Food Chemistry Division Posters

Monday, July 14, 2025 10:00 AM to Wednesday, July 16, 2025 3:00 PM · 2 days 5 hr. (America/Chicago)

Exhibit Hall A - Posters

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Posters submitted to the Food Chemistry Division will be available for browsing during the entirety of IFT FIRST in Chicago. Poster presenters will be available with their posters during the following Poster Showcases on the Expo floor:

Food Chemistry Division Posters

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Poster

087: Production and Characterization of Adzuki Bean (Vigna Angularis) ß-Vignin Peptides and Their Comparison to Soybean ß-Conglycinin Peptides

085: Performance of Mono-Diglycerides in Bakery: Effect of the Physicochemical Characteristics of MDGs on Soft-Bread Attributes

058: Comparative Analysis of Oligosaccharide Composition in Two Fructooligosaccharide Sources: Short Chain vs. Inulin-Derived

068: Enhancing Rhizopus Fermentation of Soybean Meal via 3D-Printed High-Surface-Area Structures

096: Upcycling Polyphenols From Peanut Skin Into Foods via an Improved pH-Driven Method

086: Physicochemical Properties and Bioaccessibility of Vitamin D3 Olive Oil Emulsions Stabilized With Pea Protein-Alginate Conjugates and Lecithin

060: Determination of Antioxidant Capacity and Phenolic Content of Haskap Berries (Lonicera Caerulea L.) by Attenuated Total Reflectance-Fourier Transformed-Infrared Spectroscopy

061: Development of Shortening Replacer From Avocado Oil and ß-Sitosterol

065: Elucidating In-Vitro and In-Situ Anti-Diabetes and Anti-Inflammatory Potential of Black Rice Bioactives

064: Effects of Ultrasound Pre-Treatment on Yield and Oxidative Stability During the Enzymatic Hydrolysis of Sesame Meal Protein

084: Oxidative Stability of Rice Flour From Rice Bran With or Without Lipoxygenase Activity Under Thermal Oxidation and Light Irradiation

092: Structural Modification of Lentil Proteins for Enhanced Hydrogel Particle Formation: Functional Improvement and Potential Applications in Food Products

067: Enhanced Quality Control in Irish Whiskey: Solvent Suppression Nuclear Magnetic Resonance Spectroscopy Coupled With Chemometrics

072: Identification of Novel Bacillus Amyloliquefaciens A-1 and Its Surfactin-Based Application for Biocontrol of Fungal Contamination in Agricultural Products

083: Optimizing Ethanol-Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols

093: Structuring Safflower Oil: Unlocking Its Potential for Healthy Fat Substitution and Comprehensive Insights Into Its Physicochemical Characteristics

094: The Impact of Supercritical Carbon Dioxide Processing on the Aroma and Physicochemical Properties of Soybean Flour

051: In Vitro Bioaccessibility of Amine in Dry-Fermented Sausages With Different Levels of Amines

080: Optimization of 3D-Printed Plant-Based Fish Analogues With Enhanced Omega-3 Fatty Acids

066: Elucidating Structure-Functionality Relationships of Phycocyanin Through Size-Exclusion Chromatography With Small-Angle X-Ray Scattering

073: Impact of Long-Term Storage Conditions on Vitamin B Levels in Chickpeas

081: Optimization of Plant-Based Proteins and Thickener Mixtures for 3D-Printed Meat Alternatives

079: Microencapsulation With Casein and Pectin Enhances the Antioxidant Activity of Anthocyanins and Their Storage Ability

076: Influence of Salts on Soaking Characteristics of Pinto and Black Beans

069: Enhancing Selenium Detection in Food: Improving Sensitivity With ICP-OES and Hydride Generation

053: A Thiol Trapping System to Improve Wine Quality Thiol Trapping System to Improve Wine Quality

095: The Influence of Yeast and Fruit Types on the Health Benefits of Beer

077: Investigation of Cold Plasma Pre-Treatment for Enhancing the Biofunctionality of Sorghum Millet

088: Profiling of Volatile Sulfur Compounds in Garlic and Its Processed Products

057: Characterization of Protein-Derived Volatile/Semi-Volatile Metabolites of Alkaline Fermented Cowpeas Using Gas Chromatography-Mass Spectrometry (GC-MS)